Life at Devil’s Hill is measured not by the calendar on the wall, but by the rhythm of the vines. Each month brings its own quiet urgency, each task performed by hand, each decision shaping the wine long before a bottle is ever filled.
January — Winter Rest
The vineyard lies still, the land breathing after harvest. This is a time for reflection and planning, walking the rows to understand how each vine weathered the past season and preparing for the work ahead.
February — Pruning Begins
As winter tightens its grip, we begin pruning by hand. Each vine is carefully shaped, old wood removed, and the foundations of the coming vintage quietly set with every deliberate cut.
March — Tying Down
The pruned canes are gently tied down along the wires. This early discipline controls vigour, balances growth and ensures even fruiting later in the year.
April — Budburst & Vigilance
The first green tips appear. Frost remains a threat, so we watch closely, protecting vulnerable young shoots and monitoring every change in the vineyard.
May — Shoot Removal
Growth accelerates. We thin excess shoots by hand, selecting only the strongest and best positioned growth to carry fruit. It is one of the most important quality decisions of the year.
June — Tucking In
Vines stretch rapidly skyward. We tuck the growing shoots between wires, keeping the canopy upright and open, ensuring sunlight and airflow reach every cluster.
July — Leaf Thinning
Selective leaf removal around the fruit zone allows light to reach the bunches while improving air circulation. It is meticulous work, vine by vine, row by row.
August — Green Harvest
As ripening begins, we reduce yields by cutting away excess bunches. This green harvest concentrates flavour, ensuring that only the best fruit remains for the final wine.
September — Final Adjustments
We fine-tune the canopy, remove any last shading leaves and taste the fruit daily. Sugar levels rise, acids sharpen, and the vineyard starts to hum with anticipation.
October — Harvest
The most intense and rewarding month of the year. Each bunch is hand-picked at its moment of perfection, placed carefully into crates and rushed from hillside to press while still cool from the morning air.
November — Post-Harvest Care
Even after the grapes are gone, the work continues. Vines are fed naturally with manure and seaweed sprays, helping them replenish their strength for the winter ahead.
December — Renewal
The vineyard returns to quiet. We tend hedgerows, plant trees, repair posts and reflect on another year lived closely with the land.
At Devil’s Hill Vineyard, nothing is rushed and nothing is automated. A year in the vineyard is a year of patience, observation and respect — the invisible work behind every bottle we make.